In ziptop bag, combine lemon juice, oil, soy sauce, oregano and garlic. Swish to combine. Add pork cubes and let marinate in refrigerator for at least 2-3 hours. (I let it marinate all day and grill that evening.) Soak bamboo skewers in water for at least 30 minutes

Remove the pork from the marinade and set aside. Boil the marinade for about 5 minutes to kill any bacteria because you want to use this to baste the kabobs. Thread pork, peppers and onions onto bamboo skewers, alternating meat with veggies to make an attractive presentation. Preheat grill to medium-high heat. Cook for 10-15 minutes or to desired doneness. Baste occasionally and turn skewers frequently for even cooking. You do not want to overcook pork tenderloin or it will be dry.

Serve in pita bread with tzatziki sauce. Heck, throw some feta cheese and tomatoes in there, too, if you want. You could also eat this in a tortilla, but then we might have a new hybrid cuisine called Continental Con-Fusion!

Line a sieve with cheesecloth or a couple layers of paper towels, dump in yogurt, place over a bowl, and allow to drain in refrigerator several hours or overnight. The purpose of this step is to remove as much water as possible from the yogurt. If you use Greek yogurt, you can skip this step.

Squeeze as much water as possible from the cucumber (I use a clean dish towel). Combine with the yogurt, garlic, lemon juice, and dill. Let the flavors marry in the refrigerator while the pork is marinating. Serve with the pork tenderloin.